On a misty spring morning in the vineyards of Chile’s Leyda Valley I’m glad of my fleece jacket. It’s probably in the low 60s today, cold enough to make me appreciate the piping hot seafood chowderViña Leyda is serving to our group of U.S. writers invited to tour the region.
Starts with an aroma of sunny meadow. Flavors of ripe Granny Smith apple with a kick of ginger. Very fresh with good acidity, would pair well with roasted vegetables or a creamy, cheese-y casserole. This delicate white wine is somewhere in between a Chardonnay and a Sauvignon Blanc, creamier than the latter but lighter than the former.
A nice offering from Chile. The name refers to all the vineyards from which the winery has sourced fruit. This one comes from three separate areas alone. Dark, with some hints of licorice, vanilla, and anise on the nose. This has some dark berry flavors but the fruit is not intense . Pleasant, if not overly lingering, finish. Try with grilled pork chops or sausages.
A surprisingly floral nose offers up citrus blossoms with gentle gooseberry aromas. Indian River Ruby Red grapefruit, orange blossoms, and that same gentle hint of gooseberry are on the palate. Tangy Meyer Lemon and Key Lime, dusted with chalk, make a lingering finish. Minerality and the understated influence of gooseberry will remind people far more of Sauvignon Blanc from Sancerre than New Zealand. Drink with grilled Tilapia.
An interesting wine. It's northern Rhône on the nose, all smoke and olives, but on the palate, it is Golden State all the way. Figs, plums, and black cherry are shouldered aside by very sweet mocha and caramel. The mouth feel is very soft. There is little acid, leaving the wine just a little bit out of balance, but very reasonably priced. Drink with a sloppy barbecued beef sandwich and fries.